Needed help with piping

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Needed help with piping

Post by gardenlaw » Thu Mar 17, 2011 8:31 am

I made a complete mess of piping choux pastry for chocolate eclairs. I watched Raymond Blanc and used a piping bag with a 1/2 inch nozzle. They came all shapes and sizes from tear shaped to things that looked like dogwalkers hell.
Any advice?

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Re: Needed help with piping

Post by appledore » Fri Mar 18, 2011 6:41 pm

Piping is one of those things that looks easy until you try to do it yourself. I think it's easier to use an icing piper that's like a plunger and you push the end down. (if you understand what I mean). They're easier to control.
Keep calm and carry on.

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Re: Needed help with piping

Post by juliet » Sun Mar 20, 2011 9:45 am

I should really be getting myself out of bed instead of trawling round the net :lol: I must lose hours of my life when I could be doing housework ... 3f08445b86

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